Caramelized Pear and Goat Cheese Crostini with Reserve Carneros Chardonnay

Rich and juicy with a hint of vanilla spice, these buttery-sweet pear treats meld seamlessly with our Reserve Carneros Chardonnay. A kiss of tangy balsamic and fresh thyme keeps it interesting.

Caramelized Pear and Goat Cheese Crostini: How to Pick Your Pears

Even if you’ve already got a few Bartlett or Anjou pears in your refrigerator, you’ll want to pick up a couple Bosc pears to make our Caramelized Pear and Goat Cheese Crostini. That’s because Bosc pears are firmer and denser than other pear varieties, so they keep their shape and don’t get mushy when sauteed or baked. Plus, their honey and spice flavors won’t get overwhelmed by other pronounced flavors, like the goat cheese, walnuts, balsamic vinegar, and thyme in this recipe. For cooking, look for Bosc pears that aren’t soft. They should just give slightly if you press their necks.

Beaulieu Vineyard Reserve Carneros Chardonnay

Bright, with a luminescent gold color, our Carneros Reserve Chardonnay conjures fragrant aromas of citrus, orange blossom, and honeysuckle. The stone fruit palate of white peach and nectarine is enveloped in an elegant French vanilla creaminess that lingers on the finish. Overall, this wine offers a lush and juicy experience with balanced acidity that will be best enjoyed during the next five years.

Ingredients

1 small baguette, sliced into ¼-inch rounds

Olive oil

2 tbsp butter

2 ripe but firm Bosc pears, cored and thinly sliced

4 oz goat cheese with herbs

¼ cup balsamic vinegar

¼ cup walnuts, toasted and roughly chopped

Fresh thyme leaves

Method

Heat oven to 400°F degrees. Place baguette rounds on a parchment-lined baking sheet. Brush lightly with olive oil. Bake about 6–10 minutes, until golden. Remove from oven and let cool.

In a skillet over medium heat, melt butter. Sauté pear slices until caramelized, about 5–7 minutes.

In a small saucepan over medium heat, cook balsamic vinegar about 5 minutes, until reduced to a syrup. Remove from heat, transfer to a bowl, and let cool.

Top each toast with a smear of goat cheese and a caramelized pear slice or two. Place on a serving platter. Drizzle each with balsamic syrup and sprinkle with walnuts and fresh thyme. Serve immediately.

Q&A

Q: What Beaulieu Vineyard wine pairs best with Caramelized Pear and Goat Cheese Crostini?

A: Beaulieu Vineyard Reserve Carneros Chardonnay. The seductively sweet and mellow fruit and lightly tangy goat cheese and balsamic reduction in these bites are perfectly complemented by the juicy fruit, creamy texture, and balanced acidity in the wine.

Q: What does Beaulieu Vineyard Reserve Carneros Chardonnay taste like?

A: Beaulieu Vineyard Reserve Carneros Chardonnay has a creamy yet juicy texture with flavors of white peach, nectarine, and French vanilla.

Q: Where is Beaulieu Vineyard Reserve Carneros Chardonnay grown?

A: We select fruit from the Carneros AVA (American Viticultural Area) where the vines yield small, intensely flavored Chardonnay grapes. A splash of Viognier is added to the blend to provide a fresh, floral lift to the wine. All the vineyards for these grapes are located in the cool, windy Los Carneros growing region at the southernmost tip of Napa Valley. The region’s shallow clay loam soils and marine-influenced climate foster ripe, beautifully balanced Chardonnay.

Q: How do I choose a quality balsamic vinegar?

A: Not all balsamic vinegars are created equal. To find a good-quality balsamic vinegar, look for two things on the label: “Aceto Balsamico di Modena” (balsamic vinegar from Modena, Italy) and no more than two ingredients (wine vinegar and grape must). A quality balsamic vinegar should never contain corn syrup, thickeners, or food coloring.